Oven Baked Parmesan Fries

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My love for potatoes is well documented as well as my search for an awesome baked fry recipe. I think I *may* have hit on it on Pinterest.

These fries are just so delicious. Besides being easy to make, they are tender on the inside and crisp on the outside. I think they would go with just about any main dish.  Even Mr. Meat Eater,  who has no love for potatoes, commented on how good they are.

I left out the rosemary because I don’t like it and added a bit more garlic powder because I love it. If you are going to do more than 1 pound of potatoes, you will have to remake the spices for each pound.

Fries

Oven Baked Parmesan Fries

1 pound of medium russet potatoes (3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese

Preheat oven to 425º.

Wash and cut potatoes into eighths. Place on a cookie sheet that has been lined with foil and spray with a little Pam so the potatoes won’t stick.

In a small bowl, mix the spices and the Parmesan cheese.

Place all of the cut potatoes (one pound at a time if you are making more) into a gallon size freezer bag, add olive oil and the Parmesan cheese/spice mixture to the bag. Seal the bag and shake until the potatoes are evenly coated.  Remember that you will have to make a new spice mixture for each pound of potatoes.

Once potatoes are coated, empty bag onto the prepared cookie sheet and spread in a single layer.

Bake 30-45 minutes or until tender and lightly golden brown. Your baking times may vary due to the amount and size of fries that you make.

Source:  Playing with Sugar

Happy Cooking!

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Au Gratin Potatoes ~ The Pioneer Woman’s Version

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Happy New Year!!!  I hope everyone had a great holiday season!

I have changed up my blog a bit.  I was getting bored with it and hope that this redecorating will get me jazzed up again.

One of the side dishes I made for Christmas was these au gratin potatoes.  The main reason I chose this recipe was because I didn’t have to use my mandolin to slice the potatoes.  I cannot be trusted with that thing and shouldn’t even own one.

Mr. Meat Eater and I loved this recipe.  It’s so easy to put together and would taste great with any main dish.  It’s a great dish to serve on a holiday but not complicated at all.  I made half of the recipe and I chunked my potatoes even though the recipe said to dice them.  I thought I remembered seeing Ree make this on her show and remembered that she didn’t peel or dice her potatoes.  I did peel mine since leaving the peel on would not be a favorite for me.  Other than that, I made it as the recipe stated.

Au Gratin Potatoes

The Pioneer Woman’s Au Gratin Potatoes

2 tablespoons butter, softened
8 large russet potatoes, scrubbed clean and peeled (or leave the peels on)
3 cups heavy cream
1 cup whole milk ~ I used 2%
1/4 cup flour
Salt, to taste
Black pepper, to taste
2 cups grated sharp Cheddar
2 green onions, sliced thin ~ I didn’t use these because I forgot

Preheat the oven to 400 degrees F. Butter a large baking dish with the butter. Since I halved the recipe I used a 9×9 baking dish.

Slice the potatoes into sticks, and then cut the sticks to create a dice. As you can see in my picture, I left mine in chunks.

Mix the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced or chunked potatoes to the buttered baking dish and pour the cream/milk mixture all over the top.

Cover with foil and bake for 20 to 30 minutes. Remove foil and bake 15 to 20 more minutes. Sprinkle on the grated cheese and return to the oven until the cheese is melted, 3 to 5 minutes. Sprinkle on the green onions and serve.

Source: The Pioneer Woman

Happy Cooking!

He~Man Potatoes

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Yes,  I love potatoes and try them in all kinds of ways.  I tried this recipe just because I loved the original name which was Masculine Potatoes :)  I changed the name and I still don’t know what makes them masculine or he~man, maybe the bacon and horseradish but I still think it’s cute.

Mr. Meat Eater hates bacon in recipes so I had to leave it out.  To compensate, I used a bit more horseradish.  The hardest thing about making these potatoes, is boiling and mashing the potatoes.  They are perfect for steak or roasts.

He-Man Potatoes 1

He-Man Potatoes 3

He~Man Potatoes

6-10 red potatoes
1/4 cup milk
1/2 cup sour cream (I used light)
1/2 cup butter
1/3 cup bacon bits
1 tsp horseradish
dash each of salt and pepper, use more if you like
1 tsp chopped fresh parsley

Boil potatoes until tender. Mash with skins left on and leave chunky, not smooth.

Stir in milk, sour cream, and butter. Add bacon bits, horseradish and salt and pepper.

Place in servings dish and sprinkle with chopped fresh parsley.

Makes 6-8 servings.

He-Man Potatoes

Adapted from Favorite Recipes of the Shenandoah First Responders Family and Friends

Happy Cooking!

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Creamy Tomato Pesto Soup

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This soup is just divine!  I made it for lunch over the weekend and I thought Mr. Meat Eater was going to lick the pan when it was all gone.  Tomato is my go-to soup when I am craving soup and this recipe just kicks it up a notch.

It is super easy to make.  If you don’t have a stick blender, you can just eat it as is and it will be just as delicious.  I used San Marzano canned tomatoes because I like the way they taste the best but if you can’t find them, any crushed tomatoes will be just as good.

Creamy Tomato Soup

Creamy Tomato Pesto Soup

2 tbsps olive oil
1/2 cup diced onions
2 tbsps minced garlic
1 (28 oz) can whole peeled crushed tomatoes
1 pint heavy cream
6 tbsps basil pesto
3 tbsps grated Parmesan cheese
salt and pepper to taste

Heat the olive oil in a soup pot. Over medium heat, add the onions and garlic and saute until translucent.

Add the tomatoes with their juice. Add the cream slowly while stirring, then add the pesto and cheese. Turn heat down to low and simmer for 20 minutes.

Using a stick blender, blend until smooth. If no stick blender is available, serve as is.

Serve with crackers or garlic bread if desired.

Makes 4 servings.

Adapted from Paws-itively Good Chow

Happy Cooking!

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Cinnamon Cream Cheese Squares

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This is another yummy recipe from Gooseberry Patch’s new cookbook!  If you would like a chance to win a copy of this cookbook, please go to THIS POST and post in the comment section and let me know what your favorite thing to eat for breakfast is.  I get hungry every time I read through the comments!

I have been making these bars for a long time ~ 20 years at least.  They are one of our favorites ~ especially my son.  Since he moved away, I don’t make them much anymore so it was nice to see this recipe in the cookbook.

They are easy to make and I make mine just a touch different but these are very, very good.

Cinnamon Cream Cheese Squares
Submitted by Jody Geary from Rockland, MA

2 (8 oz) tubes crescent rolls
1 (8 oz) pkg cream cheese, softened ~ I use less fat
1 tsp vanilla
1/2 cup sugar
1/4 cup butter, melted
cinnamon and sugar mixed

Unroll one tube of crescent rolls in a 13×9 pan and stretch to fit if needed and pinch the seams together.

In a bowl, beat the cream cheese, vanilla, and sugar; spread over the rolls in the pan.

Top with the other tube of crescent rolls, carefully stretching and pinching the seams together as best you can.

Drizzle the melted butter over the top and sprinkle with the cinnamon/sugar mixture.

Bake at 350º for 30 minutes or until the bars are golden.

Store cooled bars in the refrigerator.

Makes 10-12 servings.

Happy Cooking!

Cinnamon Roll Casserole

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I forgot to mention in my last post that the picture of my daughter was taken by my friend, Ann, who I think missed her calling as a photographer. She took some great pictures!

I also wanted to mention that my picture of Zippy seen here can also be seen on Touch of Home Petsitting Blog!  That picture always makes me laugh.

I found the recipe for this breakfast casserole on Pinterest and it’s from The Dishy Decorator and we loved it.  It’s really more like a cinnamon roll French toast.  It’ perfect by itself but adding bacon or sausage and fruit would round it out.  It also couldn’t be easier to make.

Cinnamon Roll Casserole

1 tbsps melted butter
2 cans Pillsbury refrigerated cinnamon rolls with icing (8 in a can)
4 eggs
1/2 cup heavy cream
2 tsps cinnamon
2 tsps vanilla
1 cup chopped pecans
1/4 cup real maple syrup

Heat oven to 375º and pour melted butter into a 13×9 glass baking dish.

Separate rolls from the cans and cut each roll into 8 pieces and place in dish over melted butter.

In a small bowl, mix eggs, heavy cream, cinnamon, and vanilla until well blended and pour over the top of the rolls in the dish. Sprinkle with pecan pieces and drizzle with the 1/4 cup syrup. I did not use the pecans and I just eyeballed the syrup and it worked out fine.

Bake 20 to 28 minutes or until golden brown. Cool for 15 minutes.

Meanwhile, remove metal tops from the icing and heat in the microwave for 10 to 15 seconds at 50% power or until the icing is pourable.

Drizzle over the top of the cooled rolls.

Happy Cooking!

Ham and Cheese Pastries

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What a whirlwind couple of weeks!  Two showers for my daughter ~ one of which was at my house ~ so I have been busy, busy, busy.  I did all the cooking for the shower at my house ~ breakfast in the dining room and lunch in the kitchen ~ and I did not take pictures of all the food.  Oh well, I’ll have to remake them!  Yesterday, we went to the venue and got the menu for the reception all planned.  The wedding is coming up fast!

In between all that, I bought a new cookbook ~ The Back in the Day Bakery Cookbook ~ the recipes are just wonderful and easy to do.  If you get a chance, check it out.  I highly recommend it if you like to bake.

This recipe came from that cookbook.  Every Saturday Mr. Meat Eater and I go to a local bakery for breakfast.  I am addicted to their ham and cheese croissants so I am always looking for a similar recipe and this one is as close as I have gotten.

It’s easy to make and we had them for dinner.  I made half with the seasoning and half without since I wasn’t sure if I would like it or not.   I did.

Ham and Cheese Pastries
adapted from The Bake in the Day Bakery Cookbook

VIEW PRINTABLE RECIPE HERE!

Seasoning Mix
1/2 tsp onion powder
1 tbsp chili powder
1 tsp thyme
2 tsps pepper
1 tsp allspice
1/2 tsp cloves
1 tsp cinnamon
1/4 tsp garlic powder
Fine sea salt to taste

Pastries
1 (17.3 oz pkg) frozen puff pastry, defrosted in fridge for 20-30 minutes
1/2 lb thinly sliced ham
1/2 lb thinly sliced sharp white cheddar
1 egg, beaten with 1 tbsp water to use for egg wash
1 tsp fine sea salt

Preheat your oven to 400º and line a baking sheet with parchment paper.

Make the seasoning mix by mixing all spices in a small bowl and set aside. You’ll have extra to store for the next time you use this recipe!

On a floured surface, unfold the pastry and cut into 4 (5 inch) squares.

Arrange the ham and cheese in the middle of each square and sprinkling some of the seasoning mix over the top.

Fold two opposite corners over the top and press to seal. Transfer to baking sheet. Repeat with second pastry sheet.

Brush egg wash over the pastries and sprinkle with salt if desired.

Bake until pastries are golden brown ~ about 12-14 minutes. Remove from sheet and let cool on a wire rack.

Serve warm or at room temperature.

Makes 8 pastries.

Happy Cooking!